Amorous | Wicked Weed Brewing

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Notes / Commercial Description:
Amorous is aged in red wine barrels for approximately 8-10 months, and then dry hopped with over 3.5 pounds per barrel of Mosaic, Amarillo, Citra, and Centennial hops. We love this beer both fresh off the dry hop and cellar aged.

"Amorous is aged in red wine barrels for approximately 8-10 months and then dry-hopped with over 3.5 pounds per barrel. We love this beer both fresh off the dry hop and cellar aged." Brewed in the style of an American Wild Ale, available in 500ml. bottles and on rotating draft.

Poured from a 500ml. bottle to a tulip glass.

(Appearance) Pours a crisp, foamy head of a pastel white over a mildly hazy copper amber body with assertive carbonation. Retention is good and lacing is light and spotty. 3.75

(Smell) Caramel bread malts with a modest sweetness, very clean with a potent and aromatic blend of tropical fruit hop aromas, gentle bitterness. Light acidity and sourness from the souring compounds. Potency is moderate. 4

(Taste) The flavor has a noticeable increase in souring qualities over hop character, with a moderate tanginess and lightly drying acidity. The dry hopping flavors contribute some dimension to the finish, but is far more subtle than in the aroma; still perceptible and enjoyable. Finishes tangy with a complimentary tropical fruit richness to it. 3.75

(Mouthfeel) Texture is slick, lightly chewy, moderately acidic, medium dry. Carbonation is modest, generating a medium frothiness and a mildly crisp finish. Body is medium for the style, medium overall. Balance is slightly tangy and acidic over sweet. Alcohol presence is low and there are no off characters. 3.75

(Overall) An enjoyable soured ale, although I think this would fare better fresh, despite Wicked Weed's suggestion that it cellars well (Admittedly, it does). While there is considerable dry hopping flavor, notably tropical fruits that accentuate the finish, the balance is shifted significantly from these dry hopping characters and the sourness is the main focus of the beer's flavor. With a slightly less prominent souring profile, or a noticeably more prominent hop flavor profile, this beer would be outstanding. As it stands, it's pretty solid, but the limitations of the dry hopping leave something to be desired. 3.75

Delicious. Sour (not excessively so) and very, very dry. Light peach fruit and mild hop floral. Some oak and a hint of the wine flavor from the barrel. Some light Brett funk. Couldn't discern what the purpose of the dry hopping was. My wife really enjoyed it; as did I.

T - there are the hops! Tart upfront, but the hoppy bitterness quickly pushes aside the sourness. Full-bodied flavor that actually supports the tart. A lot of times you have the sour that comes rushing to the forefront, but fizzles out into nothing more than a party trick. This one has lasting power. Green apples, blackberries. The finish is one of the best I've seen in a sour. The bitterness and tartness disappear to make way for lemon candy sweetness. Like when you suck all the sour crap off a lemon warhead. Pulls everything together and tidies up nicely. Well-balanced and dare I say the dry hopping actually adds to that balance!

F - robust, thick body for a sour. Perfect amount of carbonation that doesn't fight to get in the way of the flavor.

O - fantastic sour. Heavy on the hops, especially Mosaic and Centennial which gives it a sweeter, dank flavor. Best of all worlds. Some tart, some funk, some hops, some sweet. I bet the latter comes out more which a few years in the cellar.